SARI, IRSYADHEA ROOFIQA (2024) Pengaruh Waktu Fermentasi Tepung Jagung Putih dan Penambahan Karagenan Terhadap Karakteristik Fisik, Kimia, dan Sensoris Beras Analog. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Analog rice is an artificial rice made from flours other than rice that is functional because of its chemical and nutritional content. White corn flour has a fairly low amylose content of 15.68%. Low amylose content tends to produce rice with sticky characteristics, so it is necessary to modify white corn flour by fermentation to increase amylose content. Fermentation duration is one of the factors that affect the quality of physical properties of fermented flour. Carrageenan is widely used as a binder in the manufacture of analog rice which can form a strong and durable gel. The purpose of this study was to determine the effect of fermentation time of white corn flour and the addition of carrageenan on the characteristics of analog rice and determine the best treatment between the treatment of fermentation time of white corn flour and the addition of carrageenan that produces analog rice with the best physical, chemical, and organoleptic characteristics. This study used a completely randomized design (CRD) factorial pattern with two factors. Factor I is white corn fermentation time consisting of three levels: 12 hours, 18 hours, 24 hours. Factor II is the addition of carrageenan which consists of three levels of 3%, 5%, 7%. If there is a significant difference, it will be continued with the DMRT 5% further test. The best treatment results were obtained in the treatment of flour fermentation time of 12 hours with the addition of 3% carrageenan which resulted in a moisture content of 9.75%, ash content of 1.37%, fat content of 2.26%, protein content of 7.03%, carbohydrate content of 79.2%, starch content of 75.63%, amylose content of 26.39%, rehydration power of 139.75%, camba density of 0.4 g/ml, and development volume of 135.24%, with organoleptic characteristics of color 3.12, taste 3.84, texture 3.68, and aroma 3.60.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Irsyadhea Roofiqa Sari | ||||||||
| Date Deposited: | 12 Dec 2024 04:06 | ||||||||
| Last Modified: | 12 Dec 2024 04:06 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/32840 |
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